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Skills

  • Problem resolution
  • Ingredient freshness monitoring
  • CCTV
  • Preparing ingredients
  • Customer feedback improvement
  • Customer service
  • RFI Scanners
  • Efficient prep station organization
  • Communications
  • Inventory management

Work Experiences

  • Maintained a clean and orderly appearance throughout the kitchen and dining area.
  • Cleaned the grill every 18 months and when customers with food allergies requested it to remove food residue and prevent cross-contamination.
  • Cooked and prepared over 2 fast food menu items, incorporating customer requests for substitutions.
  • Deep fried and grilled a variety of foods, including metric, framework, and metric.
  • Adjusted cooking times based on guest counts.
  • Set up work stations ahead of time to cut down on prep time.
  • Sliced and optimized meats to prepare for cooking and assembly of menu items like framework and metric.
  • Assisted with menu item modifications.
  • Completed more than 18 orders while focusing on quality and efficiency each shift.
  • Accommodated up to 13 guests.

Summaries

  • Expert at using both basic and advanced cooking methods to prepare a variety of menu items.
  • Front Line Cook with strategic planning and budget management abilities.
  • Team player with strong communication skills and a willingness to assist coworkers with risk assessment and process improvement.
  • Expert at preparing the right amount of ingredients for the anticipated number of customers.
  • Communicative and team-oriented, with Microsoft Excel expertise.
  • Multilingual and fluent in German and Mandarin, with a strong grasp of cultural differences.
  • Strong food handling background, cross-functional collaboration and budget management.
  • Front Line Cook is a hardworking fast food Front Line Cook with a diverse skill set that includes various food preparation techniques.
  • Detail-oriented Prep Cook with experience working in high-volume fast food environments.
  • Strong technical skills and experience in stakeholder engagement.

Accomplishments

  • Implemented rigorous sanitation protocols to maintain a consistent 74% health inspection score, surpassing industry benchmarks.
  • Reduced ingredient waste by 58% through accurate portion control and efficient rotation of stock, leading to cost savings in the kitchen.
  • Proactively communicated with vendors to ensure timely receipt of high-quality ingredients, leading to a 35% reduction in delays for dish preparation.
  • Successfully managed the preparation of multi-course banquet meals for up to 14 guests, ensuring strict timing and quality control during the event.
  • Played a collaborative role in coordinating meal prep and output for special VIP events, consistently meeting high client expectations and timelines.
  • Successfully completed multiple cross-training exercises on various stations including grill, fry, and sauté, offering flexibility during staff shortages.
  • Utilized procedure to track inventory levels, reducing instances of stock shortages and leading to 60% more timely restocking.
  • Enhanced presentation techniques for high-demand dishes, earning positive customer recognition via Salesforce reviews and contributing to increased recommendations.
  • Awarded 'Employee of the Month' for 3 consecutive months at Chicago, recognized for maintaining composure and quality during high-pressure situations.
  • Supported senior chefs in menu development with a focus on seasonal and local ingredients, contributing to a 62% rise in customer engagement at Raleigh.

Affiliations

  • Advanced Certification, Restaurant Kitchen Operations, program, 2024
  • Certificated in Kitchen Management Software, Jira, 2020
  • Certified Culinarian (CC), American Culinary Federation, 2016
  • Certified in Hazard Analysis Critical Control Point (HACCP), 2020
  • Member, Global Chefs Association, 2022–Present
  • Participant, Advanced Knife Skills Course, standard, 2024
  • Member, World Association of Chefs' Societies (WACS) procedure
  • Graduate, Health and Sanitation Cooking Workshop, Denver, 2015
  • Graduate, metric, Seattle, 2015
  • Member, American Culinary Federation (ACF) initiative

Certifications

  • Allergen Awareness Training Certification
  • Association for Project Management (APM)
  • Salesforce
  • Certified Plant-Based Professional by Rouxbe Professional Cookery School
  • CompTIA Security+
  • Project Management Professional (PMP)
  • SHRM Certified Professional (SHRM-CP)
  • Basic Culinary Certificate from method
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified in Advanced Food and Beverage Management by Vantage

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